Experience local culture through food   Singapore Airlines introduces wonton and beef noodle meals on board

▲ Singapore Airlines unveils new dishes under “Book the Cook,” blending culinary specialties from around the world.

Reported and photographed by Chen Rui-zhong / Taipei

Since launching its “Book the Cook” service in 1998, Singapore Airlines has recently updated the menu for business class passengers flying from Taipei to Singapore. Among the new offerings are Taiwanese-style “beef noodles” and “wonton noodles,” which have become two flagship dishes aimed at promoting culinary diplomacy and easing homesickness.

▲ Flights departing from Taiwan offer 12 main course options for business class and above passengers.

At the new dish launch event, Singapore Airlines’ General Manager for Taiwan, Teo Eng Keong, said that behind the “Book the Cook” service is the airline’s “International Culinary Panel,” which brings together renowned chefs from around the globe to provide passengers with meals that are both localized and international. Starting in May, Singapore Airlines also began offering authentic Singaporean laksa and curry chicken in the VIP lounge at Taoyuan Airport, allowing travelers to begin their gourmet journey on the ground.

▲ Teo Eng Keong (2nd from right), General Manager for Taiwan, and Herman Fadlan, Manager of Inflight Catering (2nd from left), jointly hosted the new dish launch event.

Herman Fadlan, Manager of Inflight Catering, who came specially to Taipei for the new dish launch, said that in the past, in-flight meals were mainly Western-oriented. However, with the changing nature of our global village, there is now a greater need for regional dishes that showcase local characteristics. Therefore, the goal of the “International Culinary Panel” is not to find the most prestigious chefs, but those who best represent local culinary traditions, aiming to make in-flight dining more diverse and rich.

▲ Beef noodle meal offered by Singapore Airlines on board.

At the “Book the Cook” launch event, Singapore Airlines showcased over ten in-flight dishes, including Seafood Pappardelle with Mutton Fat Broth, Teriyaki Cod Skewers with Roasted Peppers, and Grilled Iberico Pork Loin with Aromatic Vinegar Brown Sauce.

Singapore Airlines stated that the “Book the Cook” service allows business class and above passengers to pre-order their favorite main dishes. Passengers departing from Taipei can choose from 12 main courses, including Taiwanese specialties such as shrimp and pork wonton noodles and beef noodles. For passengers departing from Singapore, there are 60 main course options spanning Chinese, Western, Japanese, Malaysian, Singaporean, and Indian cuisines. These dishes have been crafted taking into account factors such as in-flight temperature, air pressure, and changes in taste perception, aiming to break the common stereotype of in-flight meals and provide a dining experience akin to a restaurant.

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